Description
This Brown Sugar Caramel Pound Cake is a moist and buttery dessert made with rich brown sugar, pecans, and a luscious caramel glaze. Perfect for any occasion!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans (optional)
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Stir in vanilla and pecans.
- Pour batter into prepared bundt pan and bake for 75–85 minutes, or until a toothpick comes out clean.
- Let cake cool for 15 minutes, then invert onto a wire rack.
- For the glaze, melt butter in a saucepan, add brown sugar and heavy cream, and simmer until smooth. Stir in vanilla.
- Pour warm caramel glaze over cooled cake.
Notes
- Use dark brown sugar for a deeper caramel flavor.
- Let the caramel glaze cool slightly before pouring to thicken it.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 48g
- Sodium: 180mg